Fenugreek seeds and leaves are strongly aromatic and flavorful. Seeds are bitter in taste but lose their bitterness if roasted slightly. Fenugreek leaves are a rich source of vitamin K as well. The herb is also useful for mouth ulcers and boils. Its leaves are also applied directly for relieving sores and boils. Methi leaves are also used for fever. It may also help in removing the bad taste in mouth that people often report after consuming medications or after recovering from fever.Knowing the medicinal benefits of methi and methi seeds, it is time to include this healthy food in our diet. Most of us are already using methi. There are many delicious dishes with methi leaves. Methi Pulao is one such dish. My daughter loves this methi leaves compared to other spinach varieties. She really enjoyed this pulao as it is mild in spices and has a nice flavour of methi leaves incorporated into the pulao. Lets see how to make this simple and delicious Methi Pulao...

Methi Pulao Recipe | Vendaya Keerai Pulao Recipe

Preparation and Yield:

Preparation time

15 mins

Cooking Time

40 mins

Servings

4

Methi Pulao Recipe | Vendaya Keerai Pulao Recipe

Ingredients:

Basmati Rice / Raw Rice

1 Cup*

Methi Leaves

1 Cup

Green Chilli

2

Salt

To taste

Water

2 1/4 Cup

Onion

1

Crushed Peppercorns / Pepper Powder

1/4 teaspoon

Butter / Oil

2 tablespoon

Cumin Seeds

1 teaspoon

Fennel Seeds

1/2 teaspoon

* 1 Cup = 250ml

Methi Pulao Recipe | Vendaya Keerai Pulao Recipe

Method:

Finely slice the onions and set it aside. Rinse the rice twice and soak the rice in water for 15 minutes.

Heat buttter or oil in a pan. Add cumin seeds and fennel seeds and allow it to crackle. Add thinly sliced onions along with a pinch of salt and saute the onions till they are light brown in color

Wash the methi leaves twice or thrice and then add it to the pan. Saute the methi leaves with a pinch of turmeric powder and salt for 3-4 minutes.

Then, drain the water from the rice and add the rice to the pan. Saute the rice for couple of minutes

Add water to the pan. Add salt to the water and mix well. Bring the water to boil. Allow the methi pulao to cook in high flame till all the water is absorbed.

When the water is fully is absorbed, add pepper powder and give a gentle mix and then keep the flame very low and allow the rice to cook for about 15-20 minutes. Do not mix the rice very frequently while cooking as it may make the rice mushy. When the rice is fully cooked, switch off the flame

Serve the delicious Methi Pulao with your favourite raitha or dal and enjoy the dish!!!